Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows long history with wide variety fermented liquid semi-liquid traditional foods being produced from cereals, legumes, tubers. Nutritionally relevant benefits the process are becoming i...

There are limitations to which one is justified in drawing broad generalizations concerning the diverse biological and physiological effects of soy protein products. Nevertheless, there appear to be two distinct situations: (A.) Proper heat treatment exerts a beneficial effect upon the nutritive value of whole soybeans, full-fat and defatted meal. Associated with proper heating is inactivation ...

Tartary buckwheat (Fagopyrum Tataricum) is a well-known pseudocereal for its health and economic value. However, abundant antinutritional factors (ANFs) reduces benefits. As reported, germination can improve the nutritional profile of grains. In this study, we systematically evaluate safety seeds (TB) sprouts (TBS) used as high active ingredients. After evaluating nutrition levels, bioac...

The scarcity and high cost of conventional ingredients are major factors limiting the growth poultry industry globally. This has driven research into alternative for feeding. Senna obtusifolia or cassia, a widely distributed shrub, is invasive in many regions world. seeds leaves plant moderate protein sources with having an acceptable amino acid profile, especially essential acids. nutritional ...